I used a mixture of Gouda, gruyere and parmesan ✨

 Cheese Omelette & Golden and Crispy 🔥 I used a mixture of

My husband thought he’d capture what, “Afew things from the shops” looked like 🤣.

1. The reason I’m so passionate about Greek cooking is because it keeps me closely connected to my heritage. I want to encourage people to cook where they come from, introduce the younger gen to cultural flavours and pass down the recipes our grandparents and parents brought us up with 🙏.

2. I’ve been cooking since the age of 12. My mum went back to work and food was no longer waiting for us after school. So I decided to get food started for her when she got home. The first thing I ever cooked for my family was, Ψαρόσουπα (fish soup). I continued to cook for my family up until the day I was married and moved out ❤️❤️.

3. I spent four years at National Art School practicing as a Ceramic artist 👩🏽‍🎨🏺. I mastered a technique called Reduced Lustre that began in the 9th Century AD in the Middle East. I’m also a painter, drawer and high school Visual Arts teacher 👩🏽‍🏫.

4. It took me almost two years to get the one macaron recipe correct. For anyone learning, the secret is not in the recipe but in your method 👌.

5. It’s difficult to be a practicing ceramic artist in suburban Sydney, I’d have to live in the Southern Highlands to perform ceramic firings. This is why cake has become my new art form temporarily 🎂🧁 🍰. A mix of food an art? Yes please 🤩🤩.

 My husband thought he’d capture what, “Afew things from the

The Christmas baking continues as I made Αμυγδαλωτa Amygdalota today.

Almond cookies with orange blossom and rose water.

Perfect with a cafedaki (coffee) after a Christmas feast. 🎄 .

 The Christmas baking continues as I made Αμυγδαλωτa

Today I was in my element making fresh pasta. Beautiful Orecchetti prepared for dinner tonight. 🍝 👩🏻‍🍳 .

 Today I was in my element making fresh pasta. Beautiful

Lentil and trahana fritters inspired by our very favourite

_petretzikis . Watching his journey travelling in Lefkada and other parts of Greece, exploring many areas and their specialties inspired me to create something similar to one of his recipes. If you know me you know I love my fritters! This here is a variation of his recipe using the trahana and lentils as the base for the fritters I created today.

1 handful chopped mint, parsley and dill.

1/4 cup of aquafaba (canned chick pea water or you can use two eggs).

Check out my highlights to follow the full method to create these crispy, crunchy and soft fritakia 🤩.

 Lentil and trahana fritters inspired by our very favourite

Happy Saturday, insta fam! 🌞 How about some of Despina’s Galopita with your cafedaki ☕️🥤. In the past I’ve described it as just like eating the semolina custard in galaktaboureko except this is a little more dense and perfect to grab and go when you’re in need of something a little sweet!

In a pot over medium heat add milk, semolina, and sugar and stir frequently till warm. Now use a whisk as the semolina will begin to thicken, add the vanilla and continuously whisk. Once mixture has thickened significantly whisk in the butter until it dissolves then whisk in the eggs. The mixture should resemble a custard like consistency.

Transfer to a well greased tray 12 or 14” tray, sprinkle with cinnamon and bake for approximately 50 mins at 170 c (it will develop a thin crust). Remove from oven allow to cool then refrigerate (the galopita needs to set). Once cooled dust with more cinnamon and use a sharp knife to cut slices and enjoy with coffee.

 Happy Saturday, insta fam! 🌞 How about some of Despina’s

One of my favourite Greek sweets, Semolina Halva with almond, walnuts and cinnamon. Usually eaten during fasting periods, as it is a vegan dessert but I enjoy it all year round 🤤.

I have received the strictest orders from my Yiayia that I am not allowed to ever make halva! She considers it dangerous and something I should not attempt unless she’s around 🤣. Why? Because the sugar and semolina boil to a higher temperature to reach a thick consistency which causes it to spit and burn.

(But I know it’s because she really just enjoys making it for me 🥰🥰🥰).

 One of my favourite Greek sweets, Semolina Halva with

A week or two ago ago I posted the tomato based version of, Aginares mai araka (artichokes with peas). I received many requests to also share the lemon version that we love and enjoy also 🌿🍋. So, here it is! Happy cooking!

1kg pack of frozen artichokes, peas and carrots. I use

 . (You could definitely find these separately and use fresh carrot or artichokes).

Sauté onion and garlic in olive oil over medium high heat till soft. Add artichokes, peas and carrots as well as potatoes and half the fresh dill. Cook for about 5 minutes mixing occasionally.

Add the three cups of water and the bouillon cube. Season with salt and pepper.

Turn the heat down to medium and cook with the lid on for about 20-30 mins until half the water has reduced and potatoes have begun to soften.

Now add lemon the juice and continue to cook fully covered until the remainder of water reduces and somewhat thickens (between 10-20mins). Taste and season! 🧂if necessary.

Garnish with plenty of fresh dill and cracked pepper. ENJOY!

 A week or two ago ago I posted the tomato based version of

Cooked in red wine vinegar till soft, then grilled for a beautiful char🔥served with a splash of fresh lemon juice 🍋.

 Greek style octopus 🐙. Cooked in red wine vinegar till

Μανέστρα {Manestra} - Kritheraki / Orzo cooked in a red sauce 🍅🍅.

Simple ingredients that make such a great side dish or main meal if you love pasta like I do 🤤.

4 cups of water – you may need additional.

In a pot over a medium-high heat, add the olive oil, onion and garlic and sauté for approximately 2 minutes or until soft. Add tomato, bay leaves, oregano, water and bring to the boil.

Once the ingredients have come to the boil, turn the heat down to a medium heat and add the kritheraki (depending on your pot, you may need to frequently stir if it is a not non-stick pan). Add salt and pepper and cook for approximately 15-20 minutes or until the kritheraki has cooked through. During the cooking process the sauce will become thick, if it becomes too thick before the kritheraki has cooked, you will need to add additional water.

When ready, serve immediately as manestra tends to thicken as it cools 🍅🍅.

 Μανέστρα {Manestra} - Kritheraki / Orzo cooked in a red

Κοτό σουπα Αυγολέμονο (Kotosoupa Avgolemano) 🍋 🍋 .

Our family has a little tradition. Each time someone comes back from an overseas trip, we make beautiful egg lemon chicken soup for them to come home to.

Such a comforting dish, we believe it nourishes the body.

It’s Greek chicken soup for the soul. .

 Κοτό σουπα Αυγολέμονο (Kotosoupa Avgolemano) 🍋 🍋 . Our

Αρακά με αγκινάρες! Peas with artichoke hearts. My sister and I were never a fan of peas growing up. I guess as we got older we got over it and just took our parents advice. “Σκάσε και φάε!“ (Shut up and eat) 😂.

 Αρακά με αγκινάρες! Peas with artichoke hearts. My sister

Χταπόδι Τουρσί - Pickled Octopus 🐙 🥕.

We always have a variety of mezzedes on our table. Olives, taramasalata or pickled veggies to name a few. This would have to be one of our favourites. It’s brilliant alongside dishes such as Spanakorizo and Fakies and many more.

1:1 quantities water and white vinegar. Depending on the size of the jar you’re using.

Enough olive oil to cover the surface of the jar once filled with the octopus and the pickle.

Add your washed, tenderised and uncut octopus to a pot along with water over medium high heat. Cook with the lid on for about 1 hour or until the octopus has softened. The octopus will release its own water as well which is why you don’t need much.

Once it has softened, remove from the pot and cut the legs of the baby octopus or if you’re using a large octopus, cut the tentacles into chunks and set aside. Once octopus has slightly cooled add it to your sterilised jar along with the carrot, celery, garlic and oregano.

Combine the water and vinegar and bring it to the boil. Whilst hot, pour the liquid into the jar of octopus and vegetables and pour a layer of olive oil approximately 1-2cm thick over the surface.

Seal your jar and  allow it to cool before placing it in the refrigerator. Allow the octopus for pickle for a week before opening.

Enjoy as a meze and eat within 10 days 🐙.

Note: the octopus might produce a jelly like substance when served straight from the fridge, this turns back into liquid at room temp.

 Χταπόδι Τουρσί - Pickled Octopus 🐙 🥕. We always have a

Super simple and sooo comforting. A winner every time, we absolutely love it. Don’t forget the bread! 🥖.

1 organic vegetable bullion cube (you could also use vegetable or chicken stock).

Note: You can add the pumpkin two ways to your soup. Roast it with a drizzle of olive oil until caramelised and charred or add straight to the pot raw. I’ve tried both ways and love each outcome.

Add olive oil, onion, garlic and chilli to a pot over medium heat and sauté till soft.

Add pumpkin (roasted or raw) along with potatoes, bay leaves, bullion cube and water (as much as you need to just cover all ingredients in the pot).

Continue to cook on medium high heat until potatoes start to soften, break down and water starts to thicken. Remove bay leaves.

Use a stick or stand blender that is safe to use with hot contents to blend all ingredients (if you’re using a stand blender, be sure to portion each batch ensuring you don’t overfill your blender).

Once blended, if you feel the consistency is too runny or watery, return soup to the heat and cook stirring occasionally to allow excess water to reduce until you’ve reached your desired soup thickness. Check for seasoning and enjoy! 🧡🧡

 Vegan pumpkin soup 🥣. Super simple and sooo comforting. A

Chicken & Prawn Paella 🥘 🇪🇸 Suuppper tastey!🤤🤤🤤 Onion and Garlic

I made my own prawn stock from the shells which took this dish to 💯 💯 💯 !! I wouldn’t even bother with quantities of ingredients, can’t go wrong!!👌👌

 Chicken & Prawn Paella 🥘 🇪🇸 Suuppper tastey!🤤🤤🤤 Onion and

Baked salmon with lemon potatoes. You know I love my lemon 🍋 it’s ones of my fav ingredients 🤷‍♀️. Tonights one tray wonder is nice and simple with few ingredients. All you need is:

Head to my Instagram highlights to watch how I prepare this, it’s an easy one! 👌👌.

 Baked salmon with lemon potatoes. You know I love my lemon

Sydney, you were beautful today. And for that reason... 🐟 🥗 ☀️ .

 Sydney, you were beautful today. And for that reason... 🐟 🥗

I’m not going to claim it’s perfect but I’m finally glad this method worked for me as I haven’t had much luck in the past 🤤. Tonight I made pumpkin risotto for dinner, I’ll try my favourite next. Seafood! 🤩 🦞 🦐 🐟. Here’s the recipe 😘.

1 1/2 cups arborio rice (I used short grain).

Alternatively, you can use fresh chicken or vegetable stock instead of the stock cube dissolved in water. Head to my highlights to watch the full method 🎥.

 I’m not going to claim it’s perfect but I’m finally glad

Fricassee Avgolemano. Φρικασέ αυγολέμονο 🍋 🌱

Meat cooked till soft with an array of greens such as celery, lettuce, spring onions and dill in an egg lemon sauce. 🥚 🍋

Traditionally cooked with lamb although my mother and I were curious if it could be done with beef, so I decided to give it a try.

 Fricassee Avgolemano. Φρικασέ αυγολέμονο 🍋 🌱 Meat cooked

Vegan Moussaka 🌱. I’m very excited about this dish. Initially I saw the recipe by

_petretzikis and knew I had to try it, although I made my own changes to the recipe. Basically, the meat sauce filling is replaced with mushroom (which tastes amazing!) and the bechamel is replaced with mash potato 👌😉.

 Vegan Moussaka 🌱. I’m very excited about this dish

🌱🌱 Vegan Shepard’s pie topped with sweet potato 🍠🍠. A beautiful array of spiced vegetables cooked in a tomato sauce with a sweet potato topping.

And as promised, here is the recipe ❤️.

I’ve added the method and tutorial of how to use these ingredients to my stories! Enjoy, καλή όρεξη!! ❤️❤️.

 🌱🌱 Vegan Shepard’s pie topped with sweet potato 🍠🍠. A

Yesterday I bought a bunch of fresh beetroot and was really surprised with the size of the leaves. I decided to reserve them for today and see how they went rolled as dolmades.

When it comes to making dolmades and giamista, I’ve got my traditional Greek recipes and my ‘make it up as I go’ recipes. Today was one of those days and because it’s vegan, I didn’t want to skip out on flavour either ☝️.

A squeeze of lemon juice when served 🍋.

Head over to my highlights so see how they were created 🙌.

Note: There were not many leaves on one bunch of beetroot to make a proper batch of dolmades so I sourced a few random veggies from my fridge to stuff with the remaining rice mix 👌. You could definitely used the traditional grape vine leaves though or even silverbeet 🥬 🤩🤤.

 Yesterday I bought a bunch of fresh beetroot and was really

Nistisimo Youvarlakia - Greek Lenten ‘meatball’ soup.

Yep, I know. To some it’s an abomination! To take this loved Greek dish and turn it to vegan!?

The traditional dish can never be replaced but during this time it’s nice to make and try some familiar dishes, differently 😉.

Here the recipe, my friends. I hope you enjoy it ❤️❤️.

1 cup burgul that has been soaked in two cups of water and left for 20mins.

1 stock cube for the liquid the yourvalakia are boiled in. Salt and pepper.

Please refer to my highlights for the full method.

 Nistisimo Youvarlakia - Greek Lenten ‘meatball’ soup. Yep

As promised, my friends. Here is the recipe for my spanakopita filling 🌿🌿. I used puff pastry to make the triangles I posted previously and with leftover filling I made a small tray of spanakopita with filo as pictured 📸.

1 bunch of sliverbeet washed and chopped (kept raw).

 As promised, my friends. Here is the recipe for my

Just your average Χωριάτικη σαλάτα - Greek salad in your not so average salad bowl. If you’ve ever traveled to Crete you’d know that barley rusks are served with almost every meal. This week I found Cretan rusks formed as bowls that you can serve soup or salad in. Genuis!

My thoughts? Love! My opinion? Make your salad well ahead of time and salt it, this way the salt draws out the juices and flavours from the salad and macerates the rusk bowl 🤤🤤🤤🥗 🥗 🥗.

I’m very curious to try soup next! 🥣.

 Just your average Χωριάτικη σαλάτα - Greek salad in your

I enjoyed seeing how everyone was celebrating their day... and the food you all created and shared was amazing.🔥🔥🔥🔥😍😍

After a feast of souvlakia, chops, turkey, prawns, oysters, octopus and many sides ☺️ was my attempt at a Black Forest inspired triffle.

Cherry mud cake layers with custard, dark chocolate ganache, cream, Greek cherry jam and fresh cherries 🍒🍒🍒🍒.

Now to take all of yesterday’s leftovers to the beach. Including the tzatziki 🤪

 I hope you all had a lovely Christmas I enjoyed seeing how

Loukoumades - The perfect dessert to end the weekend 💃🏻. My favourite way to enjoy them is with plenty of crushed walnuts, honey and cinnamon 🤩 aaaaand of course Nutella 🤤.

Flavourless oil for frying - try avocado for the healthiest option.

Crushed nuts of your choice – walnuts traditionally.

In a bowl mix together, half the water, yeast and sugar. Allow it to sit for approximately 20 minutes or until it becomes bubbly.

In another bowl, combine flour and salt. Add the activated yeast mixture along with the other half of the water. Stir well to combine, the dough should be a gluggy consistency. Allow it to sit in a warm spot for an hour or so until it has risen.

Once the dough has risen, set up your loukoumades station. Fill your pan with enough oil 3-4 cm deep and turn it to medium high heat. Whilst the oil is heating, fill a glass up with the same oil aswell and place a spoon in the oil. This will assist you to scoop the dough out from your hands. The lubricated spoon will ensure it does not stick as you place it into the pan and helps for the donut to stay round.

When the oil is heated, rub oil onto one of your hands and place it in the dough. Collect some dough in your hand and squeeze it through your thumb and index finger using the oiled spoon to scrape it away and drop carefully into the oil. It is important not to overcrowd your pan. Allow loukoumades to cook until golden on both side, scoop them out and place them on an absorbent paper towel. Transfer them onto a plate, drizzle with honey first, then cinnamon and the nuts. Enjoy hot!

 Loukoumades - The perfect dessert to end the weekend 💃🏻. My

Beef eye fillet rolled with capsicum, asparagus, onion and

 Tonight’s roast dinner. Beef eye fillet rolled with

Hearty, simple and comforting. Kotosoupa Avgolemano (κοτόπουλο  Σούπα αυγολέμονο). Authentic Greek lemon chicken soup, a trademark dish that has nourished generations. Especially during winter. 🇬🇷 .

 Hearty, simple and comforting. Kotosoupa Avgolemano

Have you tried my recipe for Soutzoukakia sto fourno? It’s one of my most made recipes from my gram 🤤. Large spiced beef meatballs baked with potatoes in a gorgeous fragrant tomato sauce. I love using spices such as cinnamon and all spice in my cooking, for me it takes these traditional dishes to another tasty level. Watch how I make this delicious dish in a detailed video in my highlights. It’ll become a family fav! 🤩🤩.

 Have you tried my recipe for Soutzoukakia sto fourno? It’s

So I tried a little something different not only with this dish but with my Reel too. I must say, the voice over is so much easier to do rather than choosing a song.

There will be more to come, although I cringe listening to myself. Now I know how my students feel 🤣.

If you’re interested in the recipe see my previous post 🌿💗. Note: excuse the 200 degrees lol it was 180C🤨.

 Gaimista with lamb shanks 🍅. So I tried a little something

 kitchen learning the art of pasta making with our best tools, our hands 🙏. Pictured are the beautiful gnocchetti @_angelapalermo_  taught us to make. What a beautiful birthday present from my two cousins Helen and Patricia ❤️❤️. Definitely missing Italy at the moment 🇮🇹 ❤️

Cheese Omelette & Golden and Crispy 🔥 I used a mixture of

My husband thought he’d capture what, “Afew things from the

The Christmas baking continues as I made Αμυγδαλωτa

Today I was in my element making fresh pasta. Beautiful

Lentil and trahana fritters inspired by our very favourite

Happy Saturday, insta fam! 🌞 How about some of Despina’s

One of my favourite Greek sweets, Semolina Halva with

A week or two ago ago I posted the tomato based version of

Greek style octopus 🐙. Cooked in red wine vinegar till

Μανέστρα {Manestra} - Kritheraki / Orzo cooked in a red

Κοτό σουπα Αυγολέμονο (Kotosoupa Avgolemano) 🍋 🍋 . Our

Αρακά με αγκινάρες! Peas with artichoke hearts. My sister

Χταπόδι Τουρσί - Pickled Octopus 🐙 🥕. We always have a

Vegan pumpkin soup 🥣. Super simple and sooo comforting. A

Chicken & Prawn Paella 🥘 🇪🇸 Suuppper tastey!🤤🤤🤤 Onion and

Baked salmon with lemon potatoes. You know I love my lemon

Sydney, you were beautful today. And for that reason... 🐟 🥗

I’m not going to claim it’s perfect but I’m finally glad

Fricassee Avgolemano. Φρικασέ αυγολέμονο 🍋 🌱 Meat cooked

Vegan Moussaka 🌱. I’m very excited about this dish

🌱🌱 Vegan Shepard’s pie topped with sweet potato 🍠🍠. A

Yesterday I bought a bunch of fresh beetroot and was really

Nistisimo Youvarlakia - Greek Lenten ‘meatball’ soup. Yep

As promised, my friends. Here is the recipe for my

Just your average Χωριάτικη σαλάτα - Greek salad in your

I hope you all had a lovely Christmas I enjoyed seeing how

Loukoumades - The perfect dessert to end the weekend 💃🏻. My

Tonight’s roast dinner. Beef eye fillet rolled with

Hearty, simple and comforting. Kotosoupa Avgolemano

Have you tried my recipe for Soutzoukakia sto fourno? It’s

Gaimista with lamb shanks 🍅. So I tried a little something

What a great day in the @thevillagecooks kitchen learning